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Ingredients 1/2 cup unsalted butter, softened 2 cups brown sugar 2 large eggs 1 teaspoon vanilla 1 teaspoon salt 2 teaspoons baking powder 2 cups all purpose flour 1 1/2 cups M&M candies, divided Instructions Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&M candies by hand. Spread the batter in the prepared dish. Sprinkle the top with the extra 1/2 cup candies. Bake for 24-28 minutes. Let the cookie bars cool completely before cutting into squares. Makes 24 bars. Store in a sealed container. Read Full Recipe >>>> Click Here

Ingredients Dry Ingredients  1 1/2 cups all-purpose flour 1/2 cup sugar 1/2 cup light brown sugar 2 1/2 teaspoons ground cinnamon 1 teaspoon baking soda *1/2 teaspoon cream of tartar (optional) 1/2 teaspoon salt  Wet Ingredients   5 Tablespoons vegetable oil (or canola) 2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar (or white vinegar) 1 cup water  Cinnamon Sugar Topping   1 Tablespoon sugar 1 teaspoon ground cinnamon  Directions  Preheat oven to 350 degrees F.   Spray an 8″x 8″ baking dish with non-stick cooking spray.  Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt)   in prepared baking dish until well blended.   Next, make 3 depressions in dry ingredients (see photos) – two small, one larger. Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depre...

Ingredients 1 package Oreos 36 regular cookies (do not remove cream centers) 6 Tablespoons butter melted 1 8 oz cream cheese room temp 1/4 cup granulated sugar 2 3/4 cups milk 1% 2 tablespoons milk 1% 2 8 oz Cool Whip non-fat (2 8-ounce containers) 2 3.9 oz instant chocolate pudding 3/4 cup miniature chocolate chips Helpful Kitchen Tools: Hand mixer Food processor 13x9 baking dish Rubber spatula Instructions Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs. Into a medium bowl, pour in the cookie crumbs and melted butter. Stir until thoroughly mixed. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy. Add in the 2 Tablespoons of milk and sugar and mix well. Fold the contents of one of the 8 oz Cool Whip containers int...

Ingredients   7 whole graham crackers (equals 1 cup), finely crushed   1/4 cup powdered sugar   6 tablespoons butter, melted   2 (1.55 oz) milk chocolate candy bars (I used hershey's), divided into rectangles   12 large marshmallows, cut in half Instructions Preheat the oven to 350°F. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden. While that's baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water. Remove the pan from the oven and...

Ingredients 1/2 cup unsalted butter-melted and slightly cooled 2 cups milk-lukewarm 1 and 1/4 cups (150 g) powdered sugar 4 eggs-separated 1 Tablespoon water 1 cup (115g) flour 2 teaspoon vanilla extract powdered sugar for dusting  Instructions Preheat the oven to 325°F Lightly grease 8×8 inch baking dish, set aside Whip the egg whites until stiff peaks form, set aside. Beat the egg yolks and powdered sugar until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top brow...

INGREDIENTS Chocolate Chip Cookie Cups: 2 1/4 cups all-purpose flour 1/2 tsp baking soda 1 tsp sea salt 1 cup unsalted butter room temperature 1/2 cup granulated sugar 1 cup light brown sugar packed 2 large eggs room temperature 2 tsp vanilla extract 1 1/2 cups mini chocolate chips semi-sweet Cheesecake Mousse Filling: 1 cup heavy whipping cream cold 8 oz cream cheese softened 1/2 cup granulated sugar 1 tsp vanilla chocolate sauce optional INSTRUCTIONS Chocolate Chip Cookie Cups: Preheat oven to 350°F. Spray 2 regular sized muffin tins with cooking spray. Whisk together flour, baking soda, and salt, set aside. Beat butter and sugars on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add eggs (one at a time), and vanilla. Beat until combined. Add flour mixture and mix until just combined. Fold in chocolate chips. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins. Bake for ap...

Ingredients   1/2 cup (115g) salted butter, melted* 1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers) 2 cups (240g) confectioners’ sugar 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided 1 cup (180g) semi-sweet chocolate chips Instructions Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside. Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan. Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer. Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK. Cover leftover bars tightly and refriger...

Ingredients Crust and Topping 1 1/2 cups all purpose flour 1/2 cup sugar pinch salt 3/4 cup cold butter cut into cubes For the filling 2 eggs 1 cup sugar 1/3 cup all purpose flour 1/2 cup sour cream pinch salt 3 cups fresh blueberries - Frozen can be substituted Instructions Spray a 9x13 glass baking dish with non stick spray - set aside. Preheat oven to 350 degrees. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly) Remove one cup of flour mixture and set aside. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.  While crust is baking- whisk eggs in a large bowl. Add sugar, sour cream, flour and salt. Gently fold in blueberries. (if u...

Ingredients blondies  1 cup 2 sticks or 228 grams unsalted butter, at room temperature 3/4 cup sugar 164 grams 1 large egg 1/4 cup 55 grams fresh squeezed lemon juice 2 1/4 cups 306 grams all purpose flour (use the fluff/scoop/level method for measuring) 1/2 tsp baking powder 1/2 tsp salt 1 cup 127 grams diced fresh strawberries glaze 1 cup 112 grams, unsifted weight powdered sugar, sifted  1 Tbsp strawberry puree you'll need about 2 large strawberries, instructions below lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency Instructions Preheat the oven to 350F Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later. Cream the butter and sugar until fluffy. Beat in the egg.  When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate...

Ingredients Carrot Cake Bars 1/2 cup butter melted 1 cup light brown sugar packed 1 large egg 1 tablespoon vanilla extract 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup shredded carrots Cheesecake Swirl 4 ounces cream cheese room temperature 1/4 cup granulated sugar 1 large egg yolk 3/4 teaspoon vanilla extract Instructions Preheat oven to 350 degrees. Spray an 8×8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray. Carrot Cake Bars Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely. In a medium bowl, add the melted butter and brown sugar. Mix to combine. Stir in the egg and vanilla extract. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined. Fold in t...